Pate Brisee for Roasted-Pepper Saffron Tart
Use this pate brisee crust to make our Roasted-Pepper Saffron Tart.
- Yield: Makes enough for 2 nine-inch single-crust tarts
Source: Martha Stewart Living, August 2003
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
In a food processor, pulse flour, salt, and sugar to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add ice water through the feed tube in a slow, steady stream, until dough just holds together, about 30 seconds.
Turn out dough onto a lightly floured work surface. Divide in half; place each on plastic wrap. Flatten into disks; wrap well. Chill at least 1 hour or overnight.